Organic 28 Day Aged Thick Cut Sirloin Steak

Taste of the West award-winning sirloin steak from our grass fed organic beef.

Hand butchered by our skilled traditional butchers, these are a classic choice for your steak supper. With a flavoursome outer layer of fat, bettered only by a minimum of 21 days of ageing, these steaks are delicious when griddled with simple seasonings and are known to melt in the mouth.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 135 Kcal/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g

How To Store

Our 28-day aged beef sirloin steak are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 1 thick-cut sirloin steaks 
• 2 tablespoons olive oil or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried thyme/rosemary)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter (optional, for added richness)
• 1 tablespoon balsamic vinegar or red wine (optional, for deglazing)

Instructions:

1. Preparation:

   • Remove the steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. This helps them cook more evenly.

2. Season the Steaks:

   • Pat the steaks dry with kitchen paper to ensure a good sear.
   • Season both sides generously with salt and freshly ground black pepper. If desired, rub with minced garlic and sprinkle with fresh thyme or rosemary.

3. Preheat the Pan:

   • Heat a heavy-based frying pan or skillet over high heat until it’s very hot. This could take around 5 minutes.

4. Cook the Steaks:

   • Add the olive oil to the hot pan and swirl to coat.
   • Place the steaks in the pan. Avoid overcrowding the pan; cook in batches if necessary. Sear the steaks without moving them for 3-4 minutes on the first side to develop a rich, caramelised crust.
   • Flip the steaks and cook for an additional 3-4 minutes on the other side for medium-rare. Adjust the time slightly if you prefer your steak more well-done.

5. Add Butter (Optional):

   • For extra flavour, add a tablespoon of butter to the pan during the last minute of cooking. Spoon the melted butter over the steaks to baste them.

6. Rest the Steaks:

   • Transfer the steaks to a plate and cover loosely with foil. Let them rest for 5-10 minutes. Resting helps the juices redistribute and keeps the steak tender.

7. Deglaze the Pan (Optional):

   • If desired, deglaze the pan by adding a splash of balsamic vinegar or red wine over medium heat. Scrape up any browned bits from the bottom of the pan and reduce the liquid slightly to create a simple sauce.

8. Serve:

   • Slice the steaks against the grain and serve with your choice of sides. Garnish with additional fresh herbs if desired.

9. Accompaniments:

   • Thick-cut sirloin steak pairs wonderfully with sides like roasted vegetables, creamy mashed potatoes, or a crisp green salad.

     10. Enjoy: Your perfectly cooked thick-cut sirloin steak!